Baking set Mirror Glaze Hearts
Mirror-glaze strawberry heart cakes
Make eight glossy heart-shaped cakes with strawberry fruit insert, sponge, strawberry cream and red mirror glaze. The set contains a Mini Cuoricino silicone mould, 100g strawberry cream stabiliser, two 260g packs of red Mirror Glaze, 9g ground gelatine, one small disposable piping bag, a stencil and a recipe leaflet. It is sold exactly as supplied and individual items cannot be exchanged.
Ingredients
For the sponge use 100g whole egg, a pinch of salt, 50g sugar and 50g flour. For the fruit insert use 350g fresh or frozen strawberries, 5g gelatine, 30g cold water, 40g sugar and 10g lemon juice. For the cream use 100g strawberry cream stabiliser, 125ml water at 20°C and 500g whipped cream. Use 500g red Mirror Glaze for coating. Fresh ingredients are required separately.
Fruit insert and sponge
Mix the gelatine with cold water and leave to swell for 10 minutes. Heat the strawberry purée with sugar and lemon juice until the sugar dissolves. Remove from the heat, allow to stand briefly and stir the gelatine into the hot but no longer boiling mixture. Line an 18.5x29cm baking frame or similar dish with cling film, pour in the mixture, cool slightly and chill for at least 4 hours.
Separate the eggs. Whip the whites with salt while gradually adding the sugar. Once thick and creamy, briefly mix in the yolks, sift over the flour and fold in carefully. Spread thinly on a silicone mat or lined tray and bake at 200°C conventional heat for approx. 8 minutes until golden. Remove from the tray, cool completely and cover with a towel to prevent drying. Use the stencil to cut eight hearts each from the fruit layer and sponge; freezing the fruit layer for 10 minutes can make cutting easier.
Assembly and glazing
Whip the cream until stiff. Mix the stabiliser powder with the water, blend in a small amount of cream, then fold this mixture into the remaining whipped cream. Pipe some cream into each mould cavity, add a fruit heart, fill with more cream to just below the rim and top with a sponge heart. Press lightly, level the excess and freeze overnight.
Turn out the frozen hearts and return them to the freezer. Prepare the Mirror Glaze as directed on its label. Place each heart on an upturned egg cup or shot glass over a lined surface and pour over the liquid glaze to form a thin glossy layer. Remove excess with a palette knife; leftover glaze can be reused.
For a strawberry look, roll chocolate fondant thinly and cut 16 shapes with the largest daisy cutter. Thin the leaves with a modelling tool or toothpick, add sesame seeds to the cakes and attach the green leaves at the curve of each heart.
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Content: 0.1 kg €31.00 pro 1kg
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